Chef´s Choice – South African Recipes
Mango Chutney Chicken
Coming back from a marvelous trip to the Cape Provinces of South Africa and having enjoyed their wonderful cuisine, I want to share some recipes from this part of the world with my readers. Enjoy and have fun while cooking.
The cuisine of South Africa can be generalized as:
Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.
Cookery that emerged from several waves of colonisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique.
- 6 – 8 chicken thighs
- 1 jar hot mango chutney
- 1 package dry onion soup mix
- 1 onion – roughly sliced
- 10 black olives
Preheat oven to 170° C.
Season chicken pieces with salt and pepper to taste.
Place the onions and olives in the bottom of a big enough oven-proof dish, place seasoned chicken pieces on top and pour chutney-onion mixture over them, making sure that all pieces are thoroughly covered.
Bake in the preheated oven for about 75 to 90 minutes, or until chutney sauce has turned brown and crunchy.